Kathleen the PC Queen
Coast to Coast Canada Guelph, ON, Canada

Today I started my Christmas baking!! I will be making about a dozen recipes to share and gift over the next month! I'd love to hear your favourite holiday cooking tradition or recipe is so please post and share your favourite recipe if you can. Stay tuned for my favourite recipes!!

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I don't know about you but there's something about snow that puts me in the mood for holiday baking! I'm grateful for the many amazing baking products Pampered Chef sells to make holiday baking easier and more enjoyable. To view the catalogue or check out my website at www.pamperedchef.biz/kathleenfernandez or contact me at [email protected] to find out how I can make your holiday baking easier this year!! Don't forget to share your favourite holiday baking recipe below!!

'TWAS THE MONTH BEFORE CHRISTMAS. . . 'Twas the month before Christmas and all through the town, Not a Mom was relaxing or fooling around. "So much to get done," said some with a sigh, "I'll never get through it," others did cry.... The names on their lists, they continued to grow, And how they would find the right gifts, I don't know. Then what to their wondering eyes should appear, But a [Pampered Chef] catalog, just filled with good cheer. So many great gifts from the big to the small, You're certain to find the right gifts for them all! The prices are great; they'll just make your day, Easy to shop and time left over to play. Ordering is easy; just give me a call, Then you can skip that last trip to the mall. I'll put it together, all ready to give, And bring to your work, or wherever you live. So relax, sit back, and let me do the fussing, You'll be ready for Christmas with no mess and no mussing. Then you'll exclaim, as I drive out of sight, My shopping is done, Merry Christmas, Good Night! See more

Click SHARE to save this recipe Cool Cookie-wiches Ingredients... 1 1/2 cups cold milk 1 package (3. 4-3. 9 ounces) banana, chocolate or vanilla instant pudding and pie filling 2 cups thawed, frozen whipped topping 20 graham cracker squares or 3-inch round cookies Optional decarations: sprinkles, decors, chopped nuts, miniature semi-sweet chocolate morsels or miniature candy-coated chocolate pieces Directions 1. Pour milk into Classic Batter Bowl; add pudding mix and whisk 2 minutes or until pudding begins to thicken using Stainless Whisk. Fold in whipped topping. 2. Place lid on bottom of Bread Tube; fill tube with pudding mixture. Place lid on top. Freeze until firm, 4 hours or overnight. 3. To unmold, wrap a warm, damp kitchen towel around tube 1-2 minutes to loosen frozen mixture. Remove caps from tube and push mixture out onto Cutting Board. Cut frozen mixture crosswise into 10 equal slices. 4. For each cookie-wich, place frozen pudding slice between 2 graham cracker squares or cookies. Roll edges of cookie-wiches in decorations, if desired. Serve immediately or wrap indiviually in aluminum foil. Store in freezer. Yield: 10 servings of 1 sandwich cookie Nutrients per serving: Calories 100, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 20 g, Protein 3 g, Sodium 150 mg, Fiber less than 1 g U. S. Diabetic exchanges per serving: 1 starch (1 carb) Cook's Tips: To get a variety of cookies without purchasing several packages, look for cookies in the bulk food section of your grocery store. Cinnamon and chocolate graham crackers are also good choices for this frozen treat. Either shape Bread Tube can be used for these Cool Cookie-wiches, but we like using the square shape with graham cracker squares and the scalloped shape with round cookies. Featured Products: #1012 Cutting Board #2230 Classic Batter Bowl #2475 Stainless Whisk As your Independent Consultant for The Pampered Chef(R) I'm here to help you with all of your kitchen needs.

Click SHARE to save this recipe Cheesy Chili Casserole Ingredients... 1 2/3 cups uncooked elbow macaroni (6 ounces) 1 medium green bell pepper, chopped 1 medium onion, chopped 1 pound lean (90%) ground beef 1 package (1-1. 25 ounces) taco seasoning mix Water 8 slices (1 ounce each) American cheese 1 can (15 ounces) mild chili beans in sauce, undrained 1 can (14 1/2 ounces) diced tomatoes, undrained 1 cup frozen whole kernel corn 1/2 teaspoon salt Directions 1. Preheat oven to 350 deg F. Cook pasta according to package directions in (4-qt.) Casserole; drain. 2. Meanwhile, chop bell pepper and onion using Food Chopper. Place ground beef, bell pepper and onion in (12-in.) Skillet. Cook and stir over medium heat 6-7 minutes or until beef is no longer pink; drain. Add taco seasoning mix and amount of water listed on package directions. 3. Cut shapes from cheese slices using any shaped Bread Tube; set aside. Chop remaining pieces of cheese using Food Chopper. Combine chopped cheese, macaroni, seasoned meat mixture, chili beans, tomatoes, corn and salt; mix well. Spoon pasta mixture into Square Baker. 4. Bake 30 minutes. Top with cheese shapes; continue baking 1-2 minutes or until cheese just begins to melt. Yield: 8 servings of 1 1/4 cups Nutrients per serving: Calories 440, Fat 20 g, Sodium 1020 mg, Dietary Fiber 6 g Cook's Tips: If you and your guest like things spicy, use hot chili beans for a dish with more heat. Lean ground turkey can be substituted for the ground beef. Featured Products: #2878 Stainless 5-Piece Set #2861 Executive 5-Piece Set #2885 Stainless 12" Covered Skillet #2865 Executive 12" Skillet #2585 Food Chopper As your Independent Consultant for The Pampered Chef(R) I'm here to help you with all of your kitchen needs.

Click SHARE to save this recipe Kansas City BBQ Ribs Ingredients... Ribs 4 1/2-5 pounds pork baby back ribs (2 slabs) 4 garlic cloves, pressed 1 1/2 teaspoons Lemon Pepper Rub 3 cups tomato juice Sauce 1 1/2 cups ketchup 1 cup packed brown sugar 1/2 cup cider vinegar 1/4 cup Worcestershire sauce 1 teaspoon chili powder Directions 1. Preheat oven to 400 deg F. For ribs, cut each slab into thirds using Professional Shears and place in Rectangular Lid/Bowl. Press garlic over meaty sides of ribs using Garlic Press; spread with Skinny Scraper. Sprinkle with rub. Carefully pour tomato juice around ribs; cover with Rectangular Baker. Bake 1 hour. Carefully remove baker from Lid/Bowl. Remove ribs from Lid/Bowl. Discard tomato juice. 2. Meanwhile, for sauce, whisk together all ingredients in (1. 5-qt.) Saucepan using Nylon Whisk. Bring to a boil over medium-high heat; reduce heat to medium-low and cook 10 minutes, stirring occasionally. Reserve 3/4 cup sauce for serving with grilled ribs. 3. Prepare grill for cooking at medium temperature. Place ribs, meaty side up, on lightly greased grid of grill. Brush with half of remaining sauce using Chef's Silicone Basting Brush. Cover; grill 5 minutes. Turn ribs over using BBQ Tongs; brush with remaining sauce. Continue grilling, covered, 5 minutes. Reheat reserved sauce and serve with ribs. Yield: 6 servings Nutrients per serving: Calories 440, Fat 32 g, Sodium 1090 mg, Dietary Fiber 1 g Cook's Tips: Baby back ribs are really pork loin back ribs that are shorter and smaller thus making them easier to hold when eating. Pork loin back ribs will work equally well in this recipe. If using a charcoal grill, light charcoal briquettes and allow about 30 minutes for coals to reach a medium cooking temperature. The surface of the coals will be ash-covered. Coals should be spread in a single layer. If using a gas grill, consult the owner's manual for heating directions. Lemon pepper seasoning salt can be substituted for Lemon Pepper Rub. Ribs can be baked up to 2 days before being grilled. Wrap tightly and refrigerate until grilling time. The sauce can be prepared at the same time. Refrigerate in covered container. Featured Products: #2862 Executive 7-Piece Set #1338 Stoneware Rectangular Baker - Cranberry #1088 Professional Shears #2691 BBQ Tongs #2576 Garlic Press #1755 Chef's Silicone Basting Brush #1655 Skinny Scraper #2330 Nylon Spiral Wisk #9704 Lemon Pepper Rub As your Independent Consultant for The Pampered Chef(R) I'm here to help you with all of your kitchen needs.